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Saturday, January 22, 2011

Culinary School - Q3 Week 6

Introduction to Pastry Arts
Daily Journal
Week: 6 Day: 1

Puff Pastry
Lady Fingers

Specialty Equipment:
Pastry bag
Offset spatula

Mixing methods:
Sponge Cake
Rolled-in dough

Additional Information:
I was responsible for making the pastry cream for the diplomat cream for the napoleons as well as the mascarpone cream for the tiramisu. I am getting really good at the pastry cream. That makes me happy because it is used as a base for so much in the pastry kitchen!

Outcome & Critique:
We got our lady fingers made. The first batch was overcooked. They can go from just right to over done in just a few seconds. The second batch turned out perfectly. When it was time to assemble the tiramisu everything was ready. We got those stacked and into the fridge for overnight.

I made the pastry cream for the diplomat cream filling and did the mise en place for the rest of it.

What could I have done different:
I was a bit apprehensive about working on a team with Kenny as he doesn’t seem to like or respect me very much but the night went really well.

Week: 6 Day: 2
Today’s Objective:
Fruit sauces
Chocolate Sauce
Caramel Sauce

Present Tiramisu and Napoleons

Outcome & Critique:

I was not feeling well tonight and left after preparing the chocolate sauce and the strawberry sauce. We had made our raspberry coulis the night before and Kenny made the caramel sauce.

What could I have done differently:
I wish I had felt well enough to stay for the whole class. I was mad at myself for being weak and because I was going to lose points for the class. This is the first time I have ever left early or missed any part of a class since I began this program.

I have looked at Bobby’s pictures of the presentation of both the tiramisu and the napoleons and was disappointed in the presentation. I felt like they were both a bit over done.

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